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10 This kind of delicious pasta makes your tongue not stop swaying, it’s delicious! – You certainly know, pasta is a typical Italian processed food. Its name also means from Italian pasta alimentare which means dough of food. In a broad sense, pasta can mean all the dough like bread, cake, or cookie dough. In Italian, pasta that is specifically as a type of culinary is called pastasciutta.

You know what, there are lots of different kinds of pasta, you know. Unmitigated, there are 20 kinds of responsibility known in the world of catering. So, if you are not curious, follow 20 types of pasta that have been collected by from various sources :

  1. Spaghetti

Spaghetti is an Italian noodle that is long like a stick. Can be returned 9-12 minutes in al dente boiling water which means it is not sticky in the teeth, not too raw, or too cooked. The way to enjoy it is varied, but what is very well known is the bolognese-style spaghetti with minced meat sausages then sprinkled with grated parmesan cheese.

  1. Spaghettini

Spaghettini is a paste that is very similar to spaghetti. But the difference is, the shape of spaghettini is smaller and thinner compared to spaghetti.

  1. Tagliatelle

Tagliatelle is a type of classic pasta, flat shape and similar to fettucine. However, tagliatelle is less than fettucine.

  1. Fettucine

Fettuccine which in Italian means ‘little ribbon’ is a type of pasta that is popular in Roman cuisine. Fettucine also has the same shape as noodles. Fettucine size is bigger than Linguine. Fettucine is made of thick made from eggs and flour. Fettuccine is traditionally made fresh, but dried fettuccine can also be bought in stores.

  1. Lasagna

Lasagna or lasagna is a pasta that is baked in the oven and is a traditional Italian food. This type of food consists of 27 cm and 5 cm wide which is filled and arranged up to 7 layers. Lasagna itself is a complete lasagna that contains meat. Besides meat can also be filled with vegetables, chicken, seafood and so on.

  1. Vermicelli

This pasta is similar to spaghetti, it’s just that vermicelli are shorter and shorter. This pasta is usually processed with seafood and can also be used as soup contents. Vermicelli is one of the traditional Italian pasta. Literally, the name means ‘little worm’.

  1. Linguini

Linguine is a form of pasta that is larger than spaghetti and flat like rice noodles, but smaller than fettuccine. In Italian, the name linguine means ‘small tongue’. Linguine also has another name called trenette or bavette. Linguine was received from Genoa and Liguria region of Italy. Linguine is usually served with various seafood or pesto.

  1. Fusilli

Fusilli is a spiral paste. Fusilli Usually processed with cream sauce and peas. Fusilli itself can be served with other ingredients such as chicken, beef, vegetables, and so on.

  1. Cavatelli

Cavatelli is a common small clam paste that looks like a miniature hotdog bread. Cavatelli is also known as orecchie.

  1. Rotini

The shape is similar to fusilli, but more spiral and thicker. This pasta is often processed with meat, cheese sauce, and vegetables.

Recipe for Making a Typical Italian Homemade Italian Ravioli that is delicious and special

Grupraviolo – Recipes and How to Make Delicious, Tasty and Special Italian Special Ravioli Various Italian Cuisine Recipes Ravioli dishes are typical Italian dishes that are so delicious. The food that is also part of the pasta has a distinctive taste and is so delicious. Moreover, the added variety of filling inside the ravioli paste makes it so special. Not only that, by being able to serve your own ravioli pasta dish at home, it will be able to improve your ability to cook. Thus, your recipe collection at home will be richer and more diverse. How to serve this typical Italian ravioli paste you can actually adjust in terms of topping or sauce. If you like beef, chicken or even vegetables, then you can add it yourself according to your taste. C’mon, refer to the recipe for making this one typical Italian ravioli.


Recipes and How to Make Delicious, Tasty and Special Italian Ravioli Typically COOKING TIME

  • Preparation: 25 minutes
  • Cooking: 30 minutes
  • Total: 55 minutes


  • 3 servings



  1. Ravioli pasta to taste
  2. 200 ml of mineral water
  3. 4 teaspoons olive oil
  4. 250 grams of flour
  5. 4 chicken eggs
  6. Sufficient boiled water (for stew)



  1. salt to taste
  2. 1 1/2 teaspoon nutmeg powder
  3. 3 chicken eggs, shake loose
  4. 4 tablespoons unsalted butter
  5. 300 grams of spinach leaves, siangi
  6. 1 1/2 teaspoon ground black pepper
  7. 250 gr cheese bilih ja powder



  1. 2 tablespoons olive oil
  2. 1 onion, finely chopped
  3. 1 1/2 teaspoon oregano
  4. 2 tablespoons of tomato paste
  5. 1 tsp basil
  6. 1 teaspoon salt
  7. 600 grams of ripe tomatoes, brewed skin and remove seeds
  8. 1/2 teaspoon pepper
  9. 2 cloves of garlic, finely chopped



  1. For the first we will do this method by first making or preparing pasta ravioli before we make the spices. Now, to prepare ravioli paste, you can do it by first taking the high protein flour prepared and putting it into a basin or concave container where you will be able to make the dough inside.
  2. After that, make a shape like a hole in the flour dough that is inserted, here please put the eggs into it. Add the oil together with water and stir, then knead the mixture until the mixture becomes more evenly smooth for about 20 minutes.
  3. Well, if the dough has gone a long time, take the plastic and use this plastic to wrap the dough and leave it for about 15 minutes then set aside temporarily.



  1. First, prepare the pan on the stove and light the fire, wait until the pan is hot and put the butter in it. Cook until the butter has melted, then after that, add the spinach that has been weeded and stir-fry until the spinach even withers evenly.
  2. After the spinach, withers and smells a sweet fragrance, remove the spinach from the stir-fry, then chop the spinach using a knife until the spinach texture becomes coarser.
  3. After that, then put all the seasonings into it and stir thoroughly until all the ingredients you have put in are mixed.
  4. Next, take the pasta mixture and divide the dough into two equal parts.
  5. Then roll the mixture using a grinding machine until it is evenly thin. The desired thickness in making this paste is approximately 2 mm.
  6. Now, after all of them are ground, please cut the dough in half. Then title the dough and spread it.
  7. Put 1 sheet of dough and put the ingredients into it, give a distance between one layer with another layer. Just spread the distance between them by using water and after evenly covering the dough with other sheets.
  8. After that, cut with a serrated knife about the size of a square with the size you want. Sprinkle the top with flour to prevent it from sticking.
  9. Take water and bring to a boil and then give enough salt, after that, just boil the raviloi paste with the water until it cooks for about 5 minutes.


  1. Please, saute onions in a pan that has been oiled and heated. Sauté the onion together with garlic until a delicious fragrance is smelled.
  2. Add tomatoes and tomato paste to it, cook and stir until thickened.
  3. Season the sauce with salt, oregano, basil and also pepper. Make sure if you add seasonings that it tastes just right. Cook until bubbling.

You Can try this at home, and happy cooking. If you like this article, please share it with your friends!

Introducing Italian Food: Ravioli

History Of The Italian Food Ravioli

The first name Ravioli is known to appear in Franscesco’s personal letters in Marco Datini, Prato traders in the 14th century. In Venice, in the mid-14th century Libro Per Cuoco offered ravioli made with green spices that were boiled and chopped, mixed, mixed with beaten eggs and fresh cheese, then boiled in broth and seasoned with broth, then spiced again with “sweet and strong spices”. In Rome, ravioli itself was famous when Bartolomeo Scappi served this food with boiled chicken to the Papal Conclave in 1549.

Ravioli’s Popularity in the World

In Europe and the United States, fresh ravioli has a shelf life of several weeks. Canned ravioli was spearheaded by the Italian Army in the First World War and popularized by Heinz and Buitoni in Britain and Europe, and Chef Boyardee in the United States. Canned ravioli can be filled with beef, processed cheese, chicken or Italian sausages and served in tomato sauce, tomato meat or tomato cheese sauce. Baked ravioli (breaded and fried ravioli) developed at St. Louis, Missouri, and is a popular appetizer and snack.

Ravioli is commonly found in the cuisine of Nice, the wider Côte d’Azur, and the surrounding area in southern France. This content varies greatly, but the most special thing for this region is the use of leftover daube meat. Ravioli containing mini cheeses, locally called “ravioles”, are a specialty of the Drôme department in the Rhône-Alpes region, especially the Romans-sur-Isère commune, and are often served au gratin.

Ravioli filled with halloumi is a traditional pasta dish of Cypriot cuisine. They are boiled in chicken broth and served with shredded paroumi and dried mint on top.

Foods Similar to Italian Ravioli

In Turkey, Mili which is similar to ravioli is a popular dish. It is filled with seasoned meat and served with paprika sauce and yogurt. A similar dish in China is jiaozi or dumplings.

In India, a popular dish called gujiya is similar to ravioli. However, it is prepared sweetly, with the filling of dried fruits, sugar, and a mixture of sweet herbs, then fried in vegetable oil. Different fields are used in various parts of India. This dish is a popular food prepared during festivals throughout the country.

In addition to Turkey and Indonesia, Jewish cuisine which has a similar dish called Kreplach, food made with meat bags or can be filled with other stuffing, covered with egg-based pasta. Bring to a boil and mix it with chicken soup, in such dishes it is the inspiration of the original dish, which is boiled in “broth”. Claudia Roden has the opinion that all of this originated from the Venetian Ghetto almost at the same time as the development of ravioli, which at that time was the main meal by the Jews.

There is also a special Middle Eastern dish called shishbarak which contains pasta mixed with minced beef and cooked in hot yogurt